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Red onion and Gruyère Tarte Tatin

5 from 1 vote
Tarte Tatin is usually a sweet dish, but this savoury tarte tatin is absolutely delicious. Caramelised red onions give the sweetness; Gruyère cheese and Dijon mustard add real depth.
As many of you will know, I'm not a big dessert maker; I leave that to Helena. However, this is right up my street: lovely and savoury, a real crowd pleaser.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Side Dish
Cuisine: French
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp butter
  • 2 tbsp runny honey
  • 2 tbsp Dijon mustard
  • 5 or 6 small red onion(s) peeled and halved across (think onion rings)
  • 150 g Gruyère cheese grated
  • 1 sheet(s) ready rolled puff pastry pre-rolled, not the super buttery stuff, just normal.

Equipment

Grill Temperature

180C temp_icon

Surfaces

Cast Iron Skillet
Stainless grid
An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method
 

  1. Set up your Big Green Egg to cook at 180°C with a direct heat.
  2. Add the butter, mustard and honey to the pan and melt together stirring occasionally.
  3. After about 5 minutes this will start to caramelise.
  4. Add the halved onions and cook for a further 8 to 10 minutes. You are looking to caramelise the onion.
  5. Once caramelised, remove the pan from the heat and add your ConvEGGtor under the stainless grid and allow it to heat up.
  6. Now add the grated Gruyère over the onions.
  7. Cut a disc of puff pastry to the size of your pan and place over the cheese and onions, tucking in the edges carefully, the caramel may still be very hot.
  8. Cut a small cross into the middle of the pastry, this will allow the steam to escape as it cooks and the puff pastry not to puff up too much.
  9. Return the pan to the Egg and cook for 30 minutes over an indirect heat at 180°C.

Video

Notes

Try and use Gruyère cheese as other cheeses will have a very different fat content and will burn. This doesn't work well with cheddar in my experience.